Ingredients

Instructions

Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.

Quick release pressure.

Shred the chicken with two forks.

Store the chicken in an air-tight container with the liquid to help keep the meat moist.

Notes

If you are only using 2 pounds of chicken, then halve the ingredients and cook for 15 minutes at high pressure and quick pressure release.

I have been asked many times if 20 minutes is too much for 4 pounds of chicken. I realize there are recipes out there that call for a 5-6 min cook time – this has never worked for me when making this quantity of chicken. You can always reduce the time if you want and if it’s not done, add a few more minutes to the cook time. Ultimately the chicken should reach a temperature of 165F.

If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.

I usually divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.